3/4 cup toasted panko bread crumbs (Japanese bread crumbs)
Steps:
Preheat oven to 350 degrees F.
In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.
SHRIMP CASSEROLE
Make and share this Shrimp Casserole recipe from Food.com.
2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
1/4 teaspoon salt (I used sea salt)
1/4 teaspoon fresh ground pepper
1 cup shredded cheddar and colby cheese, blend (can use more)
1/4 cup fine dry breadcrumb (can use more)
Steps:
Prepare rice according to package directions.
Preheat oven to 350 degrees.
Melt butter in a large skillet over medium heat.
Add pepper, onion, celery and garlic and saute 10 minutes or until tender.
Stir in red pepper flakes, soup, shrimp, salt and pepper. Cook 3 minutes or just until shrimp turn pink. Do NOT OVERCOOK.
Combine shrimp mixture with rice.
Pour into a lightly greased 13 x 9 baking dish. I halved the recipe using a 9 inch baking dish.
Sprinkle with cheese and breadcrumbs.
Bake at 350 for 25 minutes or until cheese is melted.
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